2 cups all-purpose flour
1/4 cup granulated sugar
4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 3/4 cups milk
1/4 cup butter – melted
2 tsp. pure vanilla extract
1 large egg
Combine the flour, sugar, baking powder, baking soda and salt in a large-sized bowl.
In a separate bowl, whisk the milk, slightly cooled melted butter, vanilla, and egg until smooth (there may be a couple of lumps but that’s okay).
The batter will be thick and creamy in consistency. If you find the batter too thick, and will not pour smoothly, fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency. You also do not want it too thin.
Set the batter aside and allow it to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and add a little butter to lightly grease pan.
Using a ladle or measuring cup, pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of the ladle or measuring cup.
When bubbles begin to appear on the surface, the pancake has puffed up a little, and the underside is golden, flip each pancake with a spatula and cook until the other side is golden. Move to a plate.
Repeat with remaining batter. Add a little butter before pouring each batch so the pancakes have a slightly crisp exterior and golden-brown color.
Serve with softened butter, pancake syrup, agave, honey, maple syrup, confectioners’ sugar, fruit, whipped cream, or a combination of toppings.